Grinder Pasta Salad takes all the best parts of an Italian grinder sub and turns them into an easy cold pasta salad you can make in minutes. Pepperoni, salami, banana peppers, and Italian cheese tossed with pasta and creamy Italian dressing makes this one of the most flavorful pasta salads you’ll bring to a BBQ or potluck this summer.
Grinder Pasta Salad
What makes this recipe so amazing is that it tastes like your favorite deli sandwich in pasta form. It’s a cold cut salad that’s simple enough to throw together on a weeknight but impressive enough to bring to any gathering. And since there’s no cooking involved beyond the pasta, it’s practically effortless.
Ingredients & Equipment
- Bow tie pasta
- Pepperoni
- Salami
- Romaine lettuce
- Banana peppers
- Red onion
- Italian blend cheese
- Creamy Italian salad dressing
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- Measuring cups
- Large pot
- Colander
- Large bowl
- Large spoon
- Cutting board
- Knife
Step By Step Directions
This recipe makes 8 servings. It takes 10 minutes of prep time and 10 minutes of cook time.
Step 1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking and cool it down. Let the pasta drain well before adding it to the salad.
Step 2. Combine the pasta, pepperoni, salami, lettuce, banana peppers, red onion, and shredded cheese in a large bowl. Stir to mix.
Step 3. Add the Italian dressing to the salad bowl and toss to coat.
Step 4. Serve immediately or cover and refrigerate until ready to serve.
Variations
- Add more deli meats: Capicola or ham chopped into small pieces gives you even more of that Italian grinder flavor.
- Toss in cherry tomatoes: Quartered cherry tomatoes add color and freshness that balances out all the salty meats and cheese.
- Use rotini instead of bow ties: Rotini spirals grab onto the creamy Italian dressing really well and give you dressing in every bite.
- Add olives: Sliced black olives or kalamata olives are a great addition if your family likes them.
- Try it with provolone: Swap the Italian blend for cubed provolone cheese to make it taste even more like a classic grinder sandwich.
- Drizzle with red wine vinegar: A splash of red wine vinegar right before serving gives it a little extra tang that really rounds out the flavors.
Leftovers & Storage
Store leftover grinder pasta salad in an airtight container in the refrigerator for up to 2-3 days. Like the BLT version, the lettuce will soften as it sits, so if you’re making it ahead, hold off on adding the romaine until right before serving. The meats, cheese, and pasta hold up great on their own in the fridge.
Tips & Tricks
- Chop the pepperoni and salami into small, even pieces. You want them bite-sized so they mix in well and you get some in every forkful.
- Add the lettuce last if making ahead. Romaine wilts once it sits in dressing, so keep it separate until you’re ready to serve for the best crunch.
- Use creamy Italian dressing, not regular. The creamy version coats the pasta and ingredients much better than a vinaigrette-style Italian dressing.
- Finely chop the banana peppers and red onion. Small pieces blend into the salad without overpowering any single bite.
- Let it chill for 30 minutes if you have time. It’s great right away, but a short chill lets the flavors come together even more.
- Ask the deli counter to slice your meats thick. Thicker slices are easier to chop into cubes and hold their texture better in a cold pasta salad than thin deli slices.
Recipe FAQs
Can I make grinder pasta salad ahead of time? Yes, just keep the lettuce separate and add it right before serving. Everything else can be combined and stored in the fridge for several hours or overnight. Give it a stir and add a splash more dressing if needed.
What kind of Italian dressing should I use? Creamy Italian dressing works best for this recipe. Any brand you like is fine. The creamy style coats the pasta and holds everything together better than a clear vinaigrette.
Can I use different deli meats? Absolutely. Capicola, ham, turkey, or mortadella all work well. The combination of pepperoni and salami gives it that classic grinder flavor, but you can mix and match with whatever you have or whatever your family prefers.
Is this the same as a grinder salad? It’s inspired by the same idea. A traditional grinder salad is usually served without pasta, but this grinder salad pasta version adds bow ties to make it more filling and perfect as a potluck side dish.
Can I use a different pasta shape? Bow ties look great in this, but rotini, penne, or cavatappi all work well. Pick something with ridges or curves that holds onto the dressing.
How do I keep the pasta from soaking up all the dressing? Rinse the pasta well with cold water after cooking and make sure it’s fully cooled before adding the dressing. If you’re serving it later, reserve a little extra dressing to toss in right before serving.
More Pasta Salad Recipes
Ingredients
- 12 ounces bow tie pasta cooked and cooled
- ½ cup pepperoni chopped
- ½ cup salami chopped
- 1 cup romaine lettuce chopped
- ¼ cup banana peppers finely chopped
- ½ cup red onion finely chopped
- 1 cup shredded Italian blend cheese
- 1 cup creamy Italian salad dressing
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking and cool it down. Let the pasta drain well before adding it to the salad.
- Combine the pasta, pepperoni, salami, lettuce, banana peppers, red onion, and shredded cheese in a large bowl. Stir to mix.
- Add the Italian dressing to the salad bowl and toss to coat.
- Serve immediately or cover and refrigerate until ready to serve.
Notes
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